I don’t really know why I’m hogging all my fashion posts, just don’t feel like posting them right now. Last week I was running back and forth between my desk and my kitchen. I was debating whether or not to just call for pizza- ugh- pizza…again? I’d sit in front of my computer for 5 minutes looking up “vintage luichiny platforms” on google (if they’re not luichiny from the 90′s they’re no good), and then I’d scurry back into the kitchen to see if I could wing a meal with the ingredients I had on hand. I’d be going back and forth about 10 times before I could even make a decision. This drives me nuts. Too lazy to cook, too tired of delivery..
Just as I was reluctantly about to call for pizza (dominos thin crust …shriek……too..much..salt), I saw all these potatoes lying around and suddenly I had an idea to make a potato pizza…I love pizza but I was also getting tired of it. I needed a simple twist. This is a great solution if you want something quick and tasty but also elegant enough to serve at a dinner party.
Here is a shot of all the toppings I’m going to use for each of the pizzas.
For the crust, I placed a potato through a cutter, the result is a fine angel-hair like texture. This is the potato slicer I’m using. (click)
Place the potatoes on a hot pan with oil:
Top with cheese, sauce, and pepperoni.
The potato crust should be very crispy and golden brown:
Following the same exact concept/process displayed above, I also set up 3 other toppings for smaller pizzas: mushroom ham and swiss, shrimp scampi, and bleu cheese pear and arugula. The idea and cooking method is simple and you can devise your own topping combinations.
Pear, bleu cheese, and arugula pizza:
Drinking lemonade with mint simple syrup and chopped mint.
Ham, swiss, and mushroom:
Check below for the potato slicer.